Fall is officially here. The leaves are changing, as well as the weather. If you’ve been in the mood for a delicious fall treat, I have the perfect pumpkin muffin for you. This dish takes about 10 minutes of prep time.

To start, you should get out three mixing bowls, a muffin tray and pre-heat your oven to 375F. Combine ¾ cup of melted, cooled butter with ½ cup of granulated sugar, and ¼ cup of brown sugar. Once mixed, add 100% pumpkin puree, with two eggs, 2 Tb of milk and 1- 1/2 tsp of vanilla extract.

In a separate bowl whisk together 1 ¼ cups all-purpose flour, ¾ teaspoons baking powder,¾ teaspoons baking soda,½ teaspoon salt,2 teaspoons pumpkin spice, and ½ teaspoon ground cinnamon. Add the wet and dry bowls together, but don’t over mix. Set the mixture in the muffin tins, but don’t overfill. 

Now for the easy streusel. Whisk together 1 ¼ cup all-purpose flour, ½ cup light brown sugar tightly packed,⅓ cup  sugar, and ¾ teaspoon ground cinnamon. Then, pour 6 Tb of melted butter in. It should be pasty, and clumpy. With your hands, evenly divide the mixture onto the muffin batter, then put in the oven for 17-19 minutes, or until you can stick a toothpick in it and some moist crumbs come out. 

Final step, while that’s in the oven, you can make a easy delicious glaze, by whisking together ½ cup powdered sugar, and 2-3 teaspoons milk. 

Once cooked, take the muffins out, drizzle the glaze on top, let cool and enjoy!